Food starts with noodles

After the ingredients in the pot became soft, he turned off the fire and put the fried ingredients in a small basin.

This is the "duck" part of the vegetarian duck, so try to fry it as soft as possible.

After filling them out, Lin Aimin put the dishes aside and waited until they were cooled before using them.

Next, Lin Aimin began to make the sauce for the vegetarian duck, which is also the soul of the vegetarian duck.

Whether the vegetarian duck can taste duck or not depends entirely on the preparation of the sauce.

This sauce is also quite simple. Put the old white sugar soy sauce in a small bowl according to the ratio of 1:2:3, then pour in some mushroom water soaked with shiitake mushrooms, and stir evenly.

Dark soy sauce is used for coloring, so that the oily soybean skin looks like duck skin.

The light soy sauce and sugar are the sauce flavor and seasoning that make the vegetarian duck present the crispy roast duck.

After about 10 minutes, Lin Aimin took some water from the steamer, put it on the stove, and started to boil the water.

There is a step of steaming the vegetarian duck, in order to make the taste of the oily bean curd and the stuffing blend together.

After the water was boiled, Lin Aimin spread a piece of oily bean curd on the chopping board, and then used a brush to brush a layer of sauce on it.

Don't brush too much sauce, otherwise it will break the skin of the oily soybeans, as long as there is a little.

Then he used chopsticks to spread the vegetables that had almost dried out on the oily bean skin. Don't spread too much, just about ten centimeters wide.

The two ends can't be spread to the head, just leave a few centimeters on the side.

After laying it out, hold the oily bean curd covered with the filling with your hands and fold it to the other end, so that the oily bean skin can wrap the filling.

Then fold the excess oily bean curd at both ends to the middle, so that the filling is perfectly preserved by the oily bean curd.

Finally, fold it all the way to the end to form a long strip, so that the oily bean skin wraps the filling in the middle layer by layer.

After all the fillings are used up, the water in the steamer just boils.

Lin Aimin made these oily bean skins into long strips and evenly placed them in the steamer, and began to steam them.

At this time, the pork belly on Xu Zhuo's side was almost steamed.

He turned off the fire, then carefully fished out the meat and put it on the chopping board to dry.

At this time, the meat has been completely crispy, reaching the point where the roast duck is juicy, soft and delicious.

Next, it's time to process the duck skin, which is the "fried" step.

Although the taste of duck meat is very important, the crispy duck skin is the key to delicious roast duck.

So the next steps are critical.

After the pork belly had cooled down a little, Xu Zhuo put the frying pan on and poured half a pot of oil into it, ready to fry the meat.

Before frying, in order to prevent the pork belly from spreading out in the oil pan, it is necessary to stir the egg white and cornstarch into an egg white paste, and spread it on the pork finely.

After wiping, the oil temperature in the pot just reached [-]% hot.

Xu Zhuo turned down the heat, then carefully carried the pork belly and lowered it into the oil pan along the side of the pan one by one.

This is the first time to fry, the oil temperature should be slightly higher, but not too high.

Because it needs to be fried four times in total, if the oil temperature is too high, the meat that is fried in the end will become dry.

After about four or five minutes, when the pieces of meat in the pot turned slightly golden, Xu Zhuo took them out of the pot.

Put the meat on the chopping board with the skin facing up, Xu Zhuo took the meat pine needles, pricked the skin once, and then spread a layer of white vinegar evenly on the skin.

This is to crisp up the skin and also to allow the excess fat in the skin to flow out.

After drying for a while, Xu Zhuo turned the heat of the oil pan to low, and put the meat into the pan again.

"Hiss... This kid even knows this, and he is so proficient in doing it, Zhao Jinma really has no secrets."

"Such a good seedling, a fool would hide his secrets. Let's see what surprises he has for us."

Those students stopped practicing at the moment, and stared at Xu Zhuo's operation.

On the other side, Lin Aimin turned off the steamer, took out all the strips inside and put them on the chopping board to dry.

Then he looked at Xu Zhuo's fried meat with his arms crossed, and the corners of his mouth hooked up unconsciously.

Obviously, he admired Xu Zhuo's craftsmanship.

On Xu Zhuo's side, the second time of frying has already been done. At this time, the whole piece of meat has been slightly hardened, and the color of the skin has also darkened. It looks closer to brown now.

But that's not the end.

Soon, Xu Zhuo used a meat loosening needle to pierce the skin of the meat again, and then applied white vinegar again.

I tried the temperature of the oil in the pot, and it was at most [-]% hot at the moment.

Xu Zhuo turned off the fire, then pinched the pieces of meat and put them into the pot one by one.

After entering the pot, turn the meat over so that the skin of the meat faces down.

Three or four minutes later, Xu Zhuo fished out the meat again.

This time, the color of the skin has turned red.

In terms of color alone, it is really close to roast duck.

However, it has to be fried again.

Lin Aimin next to him is also busy now.

He picked a pan with a slightly flat bottom and put it on the stove, put a little oil in the pan, heated it up, and put all the long strips made of oily soybean skin into it to fry over low heat.

This is a step that tests cooking skills. If the fire is a little higher, the outermost layer of oily bean curd will be burnt.

But if the fire is low, the fried soybean skin will not be crispy, but will become greasy.

After frying one side, Lin Aimin took the frying pan and brought a big turning spoon.

The oily bean skins in the pot turned over in the air, and then fell steadily into the pot.

This move immediately attracted the attention of the students.

In the culinary art, turning the spoon is one of the few steps that attracts acclaim.

It even looks more exciting than knife work.

After frying the oily bean skins until golden and crispy on both sides, Lin Aimin took the remaining sauce and poured it all into the pot.

Inject the soul!

At this time, Xu Zhuo also started to fry for the last time.

He turned on the fire and burned the oil for 2 minutes, and when the oil in the pot was almost [-]% hot, he turned off the fire.

Then, the meat pieces are put into the pot one by one.

Lin Aimin, who was not far away, was also shaking the pot non-stop, so that the sauce in the pot evenly coated the oily bean curd.

A few minutes later, the vegetarian duck came out of the pot. The vegetarian duck covered in sauce looked a little heavy in color, but it was very close to the cooked duck.

And the smell of sauce and sweetness makes people feel like they are in a sauce duck shop.

On the other side, Xu Zhuo also took the meat out of the pot.

The crimson skin looked the same as that of a roast duck, and the students watching around couldn't help swallowing.

Lin Aimin cut the vegetarian duck into sections with a knife, and placed them evenly on the plate.

The color on the outside is dark, but the color on the inside is a little lighter. With the fillings inside, at first glance, I really thought it was a duck with rotten meat in sauce.

On Xu Zhuo's side, when the meat was not hot, he also started cutting the meat.

With a kitchen knife, he sliced ​​the meat into three-millimeter slices, each with a skin on it.

This step seems to be easy, but it is actually a test of knife skills.

Because the skin of the meat is very crispy, but the pork inside is very soft.

One carelessness will cut the meat apart.

So when Xu Zhuo was cutting, the people next to him really didn't dare to show their anger. They could only hear the sound of Yu Keke swallowing his saliva desperately while filming.

Put the cut meat on a plate, put a small dish of dipping sauce and shredded green onions, and put a few thin and transparent lotus leaf cakes.

Who dares to say that this is not roast duck?

Lin Aimin walked over to take a look, then turned to ask the students.

"Now, do you still think that the internship with Boss Xu is a random arrangement by the school?"

Ok?

Xu Zhuo was stunned for a moment, isn't it a slap in the face plot?

What changed again?

Chapter 868 Face-slapping plot, late but arrived

Xu Zhuo originally thought this was a play of [the head of the department deliberately finding fault, Xu Gua forced to slap his face forcefully], but he didn't expect that all of this was a routine.

I was arranged by someone without realizing it.

Moreover, Yu Peiyong and Zheng Guangyao also seemed to play the role of accomplices.

but……

The basic skills of these few students are quite solid, if they go to the Sifang Restaurant for an internship, Xu Zhuo will naturally welcome them with both hands.

"Our students usually go to the big restaurants in Jiangsu, Zhejiang and Shanghai for internships. The Sifang Restaurant in the Central Plains is a bit out of the way for them, so they don't want to go. We came up with this idea."

Yu Peiyong smiled and explained a few words to Xu Zhuo, then picked up a piece of lotus leaf cake and put it in his hand, with his right hand, he took two slices of purple crispy meat with chopsticks, dipped some dipping sauce on it, and then put some shredded green onion on it .

Wrap it up like this and put it in your mouth, after chewing it twice, you gave Xu Zhuo a thumbs up: "Not bad, not bad, the taste is really good."

After finishing speaking, he said to Zheng Guangyao: "Come and try, this is comparable to what Zhao Jinma did in the academy last time."

The two old men just ate it directly, and the students were very jealous, but they were embarrassed to do it.

But Yu Keke, who was shooting the video, stopped her with a loud voice: "Don't eat it, don't eat it, I haven't tasted anything yet."

Lin Aimin patted Xu Zhuo on the shoulder and said with a smile, "You have such high culinary skills at such a young age, no wonder the visiting professors in the college praised you. I am convinced that I lost in today's competition."

Xu Zhuo was a little uncomfortable. He was obviously ready for a slap in the face, but now he wants to brag about business.

This change is really quite big.

But he has been in business for so long anyway, after a little dazed, he got used to it.

"I lost. Mr. Lin made such a delicious food with a few vegetarian dishes. I really can't match it. Let's not talk about it. I have to taste the taste. The smell of this vegetarian duck makes me hungry. .”

Xu Zhuo took a bite of the vegetarian duck with chopsticks. The sauce smelled rich in the mouth. The outermost layer of oily bean skin was crispy and delicious, while the inner layers were slightly tough, which was indeed very similar to duck skin.

The fillings inside are soft and delicious, full of fragrance, and the texture and taste are very close to duck meat.

This vegetarian duck tastes like it's not meat, but it's better than meat.

Both taste and taste are perfect.

Xu Zhuo felt that with this level of vegetarian duck, if he could eat it every day, he wouldn't be too greedy for meat dishes.

Putting down his chopsticks, he said to the students: "Don't be dazed, come and taste Teacher Lin's craftsmanship, it tastes really good."

After hearing this, several students took the opportunity to come over to taste it, and asked Xu Zhuo some questions by the way.

For example, does being a celebrity really affect the practice of cooking?

For example, did you shoot those videos yourself?

When asking questions, they also reported one thing to Xu Zhuo, that is, there has always been a saying on the Internet that Xu Zhuo's videos are staged, but in fact he doesn't know how to cook at all.

They believed it was true, and because of this reason and the fact that the Central Plains itself was not attractive, they didn't want to go to Sifang Restaurant for an internship.

These students are all undergraduates majoring in culinary arts, high-level talents in the industry, and they are naturally prepared for high-end restaurants.

You won’t waste your youth by going to those online celebrity shops that close after opening for a year or so.

However, after seeing Xu Zhuo's craftsmanship and kind attitude today, several students immediately decided to practice at Sifang Restaurant.

"Then, on behalf of all the staff of Sifang Restaurant, I would like to welcome a few of you and hope that you will become a qualified chef as soon as possible."